Tuesday, May 3, 2011

Green Bean and Pork Chop Casserole

This recipe is a spinoff of the perenially popular green bean casserole. For not a lot of money you can feed a family a meal that is filling and delicious. I can't tell you how many times my own mother made this when the pantry was getting a little lean and the wallet a little thin. We thought we were dining like rich folk.

Essentially, I just threw together ingredients for a green bean casserole, added sliced potatoes, and a couple of chops, a small can of mushrooms (fresh is so much better if you have them!), some sour cream, and baked. For the two of us, I used only two chopsyou can easily add more chops. This made a generous amount of casserole, which we enjoyed as a leftover.

Preheat oven to 350*F. Generously butter an 11 inch by 7 inch baking dish (or a 9 inch by 13 inch baking dish if using more than 2 chops).

Wash and peel your potatoes, and then slice to about 1/8 inch thick. To prevent browning, put them in a bowl of fresh cold water. Set aside. (Dry them off with a paper towel before using.)

In a separate bowl, combine the mushroom soup, water, mushrooms, and sour cream. Add the green beans and mix to combine. Set aside.

Lightly salt and pepper the pork chops + and brown in a fry pan, about three minutes each side.

In your baking dish, layer the sliced potatoes. Top with one half of the green bean mixture. Add the browned pork chops, and top with the remaining green bean mixture.

Cover with tin foil and bake at 350*F for about 50 minutes. Remove from oven, peel back aluminum foil and insert the tip of a knife to the bottom of the casserole, testing that the potatoes pierce easily and are done. If not, cover and return to the oven and bake until done, probably another 10 minutes or so. When potatoes are done, completely remove the foil and sprinkle with the French fried onions and return the casserole to the oven. Bake for an additional 10 minutes to brown the onions or until the onions are a deep golden color.

What a great twist on green been casserole, Katy! Money has been kind of tight for our family, with my husband back in school, so I'm always looking for good, hearty meals that aren't super expensive to prepare!

HI ANGIE - what an find! Exactly as I remember it as a child.. It dates back to at least 50 years ago. The very same casserole recipe was given to my Mother by a dear friend. WOW!~ truly takes me back to "THE GOOD OLD DAYS".tks so much for I had forgotten this great casserole.Mary in ol' Alabam

I can't tell you how many times we ate a similar type of casserole when I was growing up (depending what was on hand). I loved it then, I love it now. Fifty years....smiles....seems about my time frame too! Blessings xoxo

You know, I bet you could. I found a weblink to convert baking time to slow cooker time. http://busycooks.about.com/library/weekly/aa022103a.htmhttp://homecooking.about.com/library/weekly/blcrocktips.htmHope these links are useful.

I can't tell you how many times we ate this in my Mom's kitchen and now I do. Nothing fancy, probably not something you'd serve to company, but the flavors just seem to come together so deliciously and it's a lovely family meal.

About Me

I am an old-fashioned girl at heart, loving old recipes, while still embracing the new. I look for simplicity, deliciousness, and frugality, with an occasional splurge. Many memories are made around food. Let's make good memories together!